Crusted with garlic and fresh rosemary.

Roasted until rare, topped with toasted garlic chips and served with Gorgonzola cream.

Local rib-eye roast cooked rare, with a Wild Mushroom
Ragout and horseradish cream.

Duroc spiral ham with a cranberry, bourbon, sage & brown sugar glaze.

Includes a fully cleaned, raw turkey, roasting pan, mirepoix, herbs, seasoning pack
and cooking instructions. Cooking time: Approx. 3 – 3½ hours.

Includes a fully cooked turkey (ready to heat), roasting pan, mirepoix, herbs and
reheating instructions. Reheating time: Approx. 2½– 2¾ hours.

Roasted boneless turkey breast with a pomegranate glaze and gravy.

Roasted, boneless turkey breast with rosemary, sage and thyme.

Salmon is seasoned and coated with a honey and lemon mayonnaise, topped with a crust of roasted pistachios, panko and parsley, and baked.

Cauliflower heads are coated in a spice mixture, roasted until tender and golden brown, and served with a vegan horseradish cashew cream.

Braised beef brisket, served with thick pieces of carrot, onion, and celery in a natural gravy.

Quartered whole chickens roasted with lemon and fresh thyme.